Why You’ll Love This Recipe
I love these cookies because they’re exceptionally soft without being heavy. Ricotta gives me a moist, fluffy texture that’s somewhere between a traditional cookie and a small piece of cake.
The fresh lemon also makes them taste bright and refreshing. I especially like the contrast between the tender cookie and the thin lemon glaze on top. Despite their elegant appearance, I can make them with basic baking ingredients and very little decorating.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookies:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Large eggs
- Whole-milk ricotta cheese
- Fresh lemon juice
- Fresh lemon zest
- Vanilla extract
For the lemon glaze:
- Powdered sugar
- Fresh lemon juice
- Fresh lemon zest
I prefer whole-milk ricotta because it gives me richer, softer cookies. If my ricotta looks particularly watery, I drain off the excess liquid before measuring it. I also use freshly squeezed lemon juice and fresh zest because they give me a brighter flavor than bottled lemon juice.
Directions
- I preheat my oven to 350°F (175°C) and line my baking sheets with parchment paper.
- In a medium bowl, I whisk together the flour, baking powder, and salt. I set the mixture aside.
- In a large mixing bowl, I beat the softened butter and granulated sugar until the mixture becomes pale, light, and creamy.
- I add the eggs one at a time, beating well after each addition.
- I mix in the ricotta, fresh lemon juice, lemon zest, and vanilla extract until everything is well combined. The mixture may look slightly textured because of the ricotta, which is normal.
- I gradually add the dry ingredients to the ricotta mixture and mix just until a soft, thick dough forms. I avoid overmixing so my cookies stay tender.
- I scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- I bake the cookies for about 12–15 minutes. I look for lightly golden bottoms and tops that are set but still pale.
- I let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack. I allow them to cool completely before glazing.
- For the glaze, I whisk powdered sugar with fresh lemon juice until smooth. I adjust the consistency with a little more sugar or lemon juice as needed.
- I spoon or drizzle the glaze over each cooled cookie and finish with a little fresh lemon zest. I let the glaze set before serving or storing the cookies.
Servings and Timing
I usually get approximately 30–36 cookies from one batch, depending on how generously I scoop the dough.
- Prep time: 20 minutes
- Bake time: 12–15 minutes per batch
- Cooling and glazing time: 25 minutes
- Total time: about 1 hour
- Servings: approximately 30–36 cookies
Variations
For an extra-lemony version, I add additional finely grated lemon zest to the dough and glaze. I prefer adding zest rather than too much extra juice because I can increase the lemon flavor without adding unnecessary liquid to the dough.
When I want an almond note, I replace some of the vanilla extract with a small amount of almond extract. I find that almond works especially well with both ricotta and lemon.
I can also make orange ricotta cookies by replacing the lemon zest and juice with fresh orange zest and juice. For another citrus variation, I use a combination of lemon and orange.
For a simple decorative finish, I add colorful sprinkles over the glaze before it sets. This version works especially well when I’m preparing the cookies for Christmas, Easter, showers, or other celebrations.
Storage/Reheating
Because these cookies contain ricotta and have a very moist texture, I prefer storing my glazed Lemon Ricotta Cookies in an airtight container in the refrigerator. They keep well for about 4–5 days.
I place parchment or wax paper between layers so the glaze doesn’t stick to the other cookies. Before serving, I let refrigerated cookies sit at room temperature for about 15–20 minutes for the best texture.
I can also freeze the unglazed cookies for up to 2 months. Once they’re completely cool, I place them in a freezer-safe container with parchment between the layers. I thaw them before adding the fresh lemon glaze.
I don’t usually reheat these cookies because their soft texture is best at room temperature. If I want to take the chill off an unglazed cookie, I can warm it in the microwave for just a few seconds.
FAQs
Why are my Lemon Ricotta Cookies so soft?
I expect these cookies to be much softer than traditional cookies. Ricotta adds a significant amount of moisture and gives me a tender, almost cake-like crumb. I let them cool completely so they can set properly before adding the glaze.
Do I need to drain the ricotta before making the cookies?
I check the consistency first. If my ricotta is thick and creamy, I usually use it as it is. If I see a lot of excess liquid in the container, I drain the ricotta briefly so the additional moisture doesn’t make my dough too loose.
Can I make Lemon Ricotta Cookie dough ahead of time?
Yes. I can prepare the dough, cover it tightly, and refrigerate it overnight. Chilled dough may be slightly easier for me to scoop as well. I keep it refrigerated until I’m ready to bake.
Why did my Lemon Ricotta Cookies spread too much?
If my cookies spread excessively, I first check whether the butter was too warm or the ricotta contained too much liquid. I can chill a particularly soft dough for about 30 minutes before baking to help the cookies maintain their shape.
Can I make these cookies without the lemon glaze?
Yes. I can serve the cookies without glaze, although I love the extra citrus sweetness it provides. Without the glaze, I can dust the completely cooled cookies lightly with powdered sugar or simply enjoy them plain.
Conclusion
Soft Italian Lemon Ricotta Cookies are one of my favorite ways to combine creamy ricotta with bright, fresh citrus. I love their exceptionally tender, cake-like centers and the sweet-tart lemon glaze that finishes every bite. Their simple preparation and elegant appearance make them just as suitable for a holiday cookie platter as they are for a relaxed afternoon with coffee or tea. Whenever I want a cookie that feels light, fresh, and a little different from the usual classics, this lemon ricotta recipe is one I enjoy making.
PrintSoft Italian Lemon Ricotta Cookies
Soft Italian Lemon Ricotta Cookies have a light, tender, cake-like texture with bright fresh lemon flavor. A simple lemon glaze adds a sweet citrus finish that makes these cookies perfect for holidays, spring gatherings, or serving with coffee or tea.
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Total Time: 1 hour
- Yield: 30–36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 15 ounces whole-milk ricotta cheese
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lemon zest
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar, for the glaze
- 3 tablespoons fresh lemon juice, for the glaze
- 1 teaspoon fresh lemon zest, for the glaze
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until pale, light, and creamy.
- Add the eggs one at a time, beating well after each addition.
- Add the ricotta, fresh lemon juice, lemon zest, and vanilla extract. Mix until well combined. The mixture may look slightly textured from the ricotta.
- Gradually add the dry ingredients to the ricotta mixture and mix just until a soft, thick dough forms. Avoid overmixing.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12–15 minutes, until the tops are set and still pale and the bottoms are lightly golden.
- Let the cookies cool on the baking sheets for several minutes, then transfer them to a wire rack and cool completely.
- To make the glaze, whisk the powdered sugar and fresh lemon juice until smooth. Adjust the consistency with additional powdered sugar or lemon juice if needed.
- Spoon or drizzle the lemon glaze over the cooled cookies and garnish with fresh lemon zest. Allow the glaze to set before serving or storing.
Notes
- Whole-milk ricotta provides a rich, soft texture. Drain excess liquid before measuring if the ricotta is particularly watery.
- For stronger lemon flavor, add extra finely grated lemon zest rather than excessive lemon juice.
- Replace a small amount of the vanilla extract with almond extract for a subtle almond flavor.
- For orange ricotta cookies, replace the lemon juice and zest with fresh orange juice and zest.
- Colorful sprinkles can be added over the wet glaze for Christmas, Easter, showers, or other celebrations.
- If the dough is very soft, refrigerate it for about 30 minutes before baking to help control spreading.
- The dough can be covered tightly and refrigerated overnight before baking.
- Store glazed cookies in an airtight container in the refrigerator for 4–5 days, placing parchment or wax paper between layers.
- Let refrigerated cookies sit at room temperature for 15–20 minutes before serving for the best texture.
- Freeze unglazed cookies for up to 2 months, thaw completely, and add fresh lemon glaze before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 145 kcal
- Sugar: 15 g
- Sodium: 70 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 25 mg
